Table 3 Changes in the color values of cut Kimchi cabbages with egg shell calcium treatment dur ing shor t-term storage at 5°C

Weeks		Con1)	ESP-1			ESP-2
			0.5%	1.0%	2.0%	0.5%	1.0%	2.0%
			L^*	0	81.2±3.42)^aABC3)	80.8±2.0^aABC	80.2±1.1^aBC	79.8±2.1^aC	80.8±1.2^aABC	81.6±2.1^aAB	82.2±3.8^aA
2	77.2±2.6^bB	78.0±2.0^bAB		79.8±3.1^aA	79.8±2.9^aA	79.9±2.9^aA	80.0±7.3^abA	77.8±1.9^bAB
4	74.9±3.3^bC	77.4±4.4^bB		79.4±1.7^aA	78.8±3.3^aAB	79.8±1.8^aA	79.9±2.6^abA	79.3±2.1^bAB
6	67.2±11.1^cC	77.1±4.1^bAB		75.9±1.6^bAB	75.1±1.7^bAB	78.1±3.7^bA	77.9±3.4^bA	73.8±5.5^cB
a^*	0	-1.1±0.3^cB	-0.6±0.0^bcA	-0.7±0.2^bA	-1.2±0.5^bC	-0.7±0.1^aA	-0.7±0.1^aA	-1.1±0.5^cBC
	2	-0.7±0.2^bA	-0.7±0.2^cA	-0.9±0.2^cB	-0.8±0.3^aAB	-0.8±0.2^aAB	-0.7±0.2^aA	-0.9±0.2^cB
	4	-0.4±0.1^aA	-0.4±0.5^abA	-0.8±0.1^bcCD	-0.7±0.1^aBCD	-0.7±0.2^aBC	-0.8±0.3^bD	-0.6±0.1^bB
	6	-0.4±0.3^aAB	-0.2±0.7^aA	-0.6±0.2^aBC	-0.8±0.2^aC	-0.7±0.1^aC	-0.7±0.2^aC	-0.2±0.4^aA
b^*	0	9.2±1.7^aA	9.0±2.4^aA	6.2±1.3^bcD	6.7±0.6^cCD	7.3±1.0^aBC	6.5±0.5^bCD	8.0±0.9^bB
	2	8.1±0.8^bA	6.9±2.4^bC	7.1±1.4^aBC	7.3±1.4^cABC	6.8±0.3^abC	8.0±1.0^aAB	7.1±0.8^cBC
	4	7.4±0.9^bC	8.1±1.0^aB	6.7±0.8^abDE	8.9±1.3^aA	6.4±1.8^bDE	7.0±0.7^bCD	6.1±0.8^dE
	6	9.5±1.7^aB	6.8±1.6^bD	5.7±1.1^cE	8.2±0.5^bC	6.5±0.7^bD	7.9±0.9^aC	12.0±0.9^aA
Δ E	2	5.2±3.0^bAB	4.7±2.3^aABC	3.1±2.0^bBC	4.2±2.1^aABC	2.5±2.3^bC	5.8±6.1^aA	5.9±2.9^bA
	4	7.1±4.7bA	5.2±4.7aAB	2.8±1.2bC	4.3±2.9aBC	2.5±0.9bC	3.7±2.2aBC	4.9±2.3bB
	6	15.1±11.0^aA	5.5±3.8^aC	4.8±2.1^aC	5.0±2.1^aC	4.1±2.4^aC	4.8±2.9^aC	10.0±6.7^aB

Con, untreated; ESP-1, egg shell powder; ESP-2, egg shell ash powder.
Values are mean±SD (n=3).
^a-cMeans followed by the same letters within the column are not significantly different (p<0.05); ^A-Cmeans followed by the same letters within the row are not significantly different (p<0.05).